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Rice and Beans Recipe

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This recipe for Rice and Beans, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marie Smith
Added: Saturday, November 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cooked short grain rice with olive oil to prevent stickiness.

Beans that have soaked already or canned beans. (red kidney, white kidney, black or pigeon peas)

water
salt
Goya sofrito

Directions:
Directions:
Cook the rice with olive oil
In a saucepot combine pre soaked beans or canned beans of your choice. On a slow simmer, add in 2 wooden spoonfuls of Goya Sofrito, a drizzle of olive oil and salt to taste. Let simmer 20 min. Serve over the rice. Makes great left overs, because it tastes better the next day.

Personal Notes:
Personal Notes:
Again, it's hard to find Puerto Rican spices so this is my American version. Calabaza can also be added to the beans, which is banana squash. Some people add smoked ham hocks. This version is pretty basic and standard. In Spanish, kidney beans are habichuelas, black beans are frijoles and pigeon peas are gandules.

 

 

 

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